Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873689" target="_blank" >RIV/62157124:16270/15:43873689 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/00216305:26210/15:PU113723
Výsledek na webu
<a href="http://dx.doi.org/10.1080/10942912.2013.853186" target="_blank" >http://dx.doi.org/10.1080/10942912.2013.853186</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10942912.2013.853186" target="_blank" >10.1080/10942912.2013.853186</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization
Popis výsledku v původním jazyce
The aim of this study was to examine possible usage of instrumental determination of selected texture parameters to estimate sensory texture acceptability of ketchups. Likewise, the authors focused on examination whether the consumer's perception of texture acceptability is connected to the selected factors related to the ingredients and production technology. Yet another aim was to describe the selected textural parameters of ketchups available in the European market. Within the frame of this study, 29samples of ketchups were analyzed by means of instrumental and sensory texture analysis. Further, a survey research was carried out with the results showing that the texture was the second most significant parameter for the consumer's choice of a particular product. The average evaluation of sensory texture acceptability reached the values from 3.78 to 7.67. Analysis of the evaluation results of textural parameters based on the values of Pearson's correlation coefficient confirmed a hig
Název v anglickém jazyce
Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization
Popis výsledku anglicky
The aim of this study was to examine possible usage of instrumental determination of selected texture parameters to estimate sensory texture acceptability of ketchups. Likewise, the authors focused on examination whether the consumer's perception of texture acceptability is connected to the selected factors related to the ingredients and production technology. Yet another aim was to describe the selected textural parameters of ketchups available in the European market. Within the frame of this study, 29samples of ketchups were analyzed by means of instrumental and sensory texture analysis. Further, a survey research was carried out with the results showing that the texture was the second most significant parameter for the consumer's choice of a particular product. The average evaluation of sensory texture acceptability reached the values from 3.78 to 7.67. Analysis of the evaluation results of textural parameters based on the values of Pearson's correlation coefficient confirmed a hig
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
International journal of food properties
ISSN
1094-2912
e-ISSN
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Svazek periodika
18
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
10
Strana od-do
660-669
Kód UT WoS článku
000356221400016
EID výsledku v databázi Scopus
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